Get Up Off Ya Ass! / Forums / Healthy Eats / Lily's close to perfect chicken cacciatore recipe

Lily is a health nut just like me. The difference between her and I is that this b*tch can cook! :-D

vimeo.com/user139995

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Lily's Close To Perfect Chickent Cacciatore Recipe
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4 skinless chicken breast halves on the bone, about 2 pounds
Salt and freshly ground black pepper
2 teaspoons olive oil
Juice of one lemon
1/2 cupmushrooms
2 teaspoons capers
1 medium onion, thinly sliced
1 red bell pepper, thinly sliced
2 carrots chopped
2 garlic cloves, minced
1/2 cup dry white wine
1 (14 1/2-ounce) can whole tomatoes in juice, chopped and juice reserved
1/2 teaspoon dried oregano
1/8 teaspoon red pepper flakes or more to taste
Rinse the chicken and pat dry with paper towels. Season the chicken with salt and pepper.

Heat the oil in a saute pan over moderately-high heat. Brown the chicken on both sides, about 8 minutes. Remove the chicken.
Reduce the heat to moderate. Add the onion and pepper, cover and cook,add the rest of the veggies stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the mushrooms and cook, uncovered and stirring occasionally, until the mushrooms begin to brown. Add the garlic and cook, stirring, for 30 seconds. Add capers and lemon juice, stir and add the wine and cook until reduced by half. Add the tomatoes and juice, oregano, red pepper flakes and 1/4 teaspoon of salt and simmer the mixture covered for 10 minutes.
Return the chicken breasts to the pan and simmer, covered, until the chicken is just done, about 20 minutes longer.
And you could add more veggies and up the fiber and nutrition
You could use the 0 calorie olive oil spray.. And reduce it even further


Per Serving Calories: 293
Take out the wine%u2026.196.
Total Fat: 5 grams Saturated Fat: 1 gram
Protein: 45 grams Carbohydrates: 11 grams
Take out the wine%u2026.6.5
Fiber: 3 grams


Prep Time: 5 minutes
Cook Time: 35 minutes
Yield: 4 servings


Serve with

Yummy lemon bread

2 tablespoons olive oil
2 tablespoons fresh lemon juice
Salt and freshly ground black pepper
6 (3 1/2 by 1/2-inch-thick) slices rustic white bread, halved
1 large garlic clove
1 tablespoon chopped fresh Italian parsley leaves
Whisk the olive oil and lemon juice in a small bowl to blend. Season with salt. Heat a grill pan over medium-high heat. Grill the bread until golden brown, about 2 minutes per side. Rub the cut sides of the toasts with the garlic. Generously brush the lemon mixture over the bread. Sprinkle with the parsley. Season with salt and pepper, to taste.

(NOTE - be careful with the bread intake if you're trying to drop some poundage)


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thanks for the submission, girlfriend!